This Gluten Free Banana Chocolate Chip Bread is a moist sweet bread that is filled with chocolate. In addition, it is topped with more chocolate chips to ensure every bite is filled with decadence. This gluten free chocolate chip banana bread is also nut free, egg free and can easily be dairy free (vegan). The perfect allergy friendly treat!
Preheat the oven to 350 degrees. Line a 9 x 5 loaf pan with parchment paper leaving a one inch overhang on either side. Set aside.
In a medium bowl, use the back of a fork to mash all the bananas really well. Once they’re mashed, give them a good whisk. You want them to be liquidy. Set aside.
In a medium bowl combine the gluten free flour, baking powder, baking soda and salt.
In a large bowl, using a spoon, mix together the cornstarch and water until it has a thin watery consistency. It will be tacky and thick at first.
Once the cornstarch water is mixed, add the sugar and whisk to combine. Whisk in the mashed bananas, oil, vanilla and cinnamon. Mix until well combined.
Next, stir in the flour mixture, a third at a time, until just combined. If it gets too thick for a whisk, switch to a spatula.
Fold in the cup of chocolate chips. Pour the batter into the lined 9x5 loaf pan and smooth the top with a butter knife.
Top with the additional ¼ cup chocolate chips and gently press them into the batter but don’t submerge them.
Bake for about 70 min until the top is risen and springy to the touch.
Remove from the oven and let cool in the loaf pan for at least 15 min.
Lift the banana bread out using the parchment paper overhang and let it cool before cutting it open. Otherwise, it will fall apart. Enjoy!
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Notes
Vegan: Use a dairy free gluten free flour, vegan sugar and vegan chocolate chips.All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of AP Flour (336 grams). Eggs: I cannot test this due to severe egg allergies, but eliminate the cornstarch water, use 2 eggs and 2 packed cups of flour (336 grams). Storing: Keep the bread wrapped in foil and then placed inside a zip top bag at room temperature for up to 3 days. If you want the chocolate gooey, heat the slice for a few seconds in the microwave. Freezing: You can freeze this banana bread in individual slices. Simply wrap each slice in aluminum foil and then place them all in a zip top bag. You can keep the slices frozen for up to 30 days. Thaw on the counter for about 2 hours before eating or until room temperature and soft. If you want the chocolate gooey, heat the slice for a few seconds in the microwave. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.